Crispy Cheese-Filled Chicken

Yield: 4 servings (serving size: 1 chicken breast half)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 302
  • Calories from fat: 0.0%
  • Fat: 8.8g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 44g
  • Carbohydrate: 7.8g
  • Fiber: 0.3g
  • Cholesterol: 117mg
  • Iron: 0.0mg
  • Sodium: 416mg
  • Calcium: 0.0mg


  • 4 (8-ounce) skinless, bone-in chicken breast halves
  • 3 ounces reduced-fat extra-sharp Cheddar cheese
  • 1 tablespoon Dijon mustard
  • 1 cup coarsely crushed cornflakes
  • 2 teaspoons salt-free lemon-herb seasoning (such as Mrs. Dash)
  • 1/2 cup nonfat buttermilk
  • Cooking spray


  1. Preheat oven to 375°.
  2. Cut a 2-inch-long slit in side of meaty portion of each breast without cutting all the way through the breast. Slice cheese into 4 portions; brush with mustard. Place 1 cheese slice in each slit; secure with wooden picks.
  3. Combine cereal and seasoning. Dip chicken in buttermilk; dredge in cereal mixture. Place chicken in a 13- x 9-inch baking dish coated with cooking spray. Bake at 375° for 1 hour. Remove picks, and serve immediately.
  4. Tip: These stuffed bone-in chicken breasts are also tasty filled with Swiss cheese or provolone. Instead of the lemon-herb seasoning, you can use extra-spicy herb seasoning or Italian seasoning.
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